How To Trim A Cooked Brisket at Charles York blog

How To Trim A Cooked Brisket. Find where the fat and the meat come together and you are well on your way! Try to make these slices as uniform as possible so everyone gets the perfect size of brisket. If you’d like to trim the underside a bit, follow along! This is a completely optional step, but i find it helps to even out my brisket and prep it for a more even smoke (meaning good bark all the way around). On every brisket there is a spot on the other side of the hump fat where the point muscle meets the flat muscle. It gets easier as you go. Begin with the flat side of the brisket. If the meat feels a bit unsteady and like it won’t hold at that thickness, then try to go a bit larger. Try to leave some of the bark on each slice. Each part has its grain direction. Once you reach the point where the flat and point meet, turn the brisket 90 degrees and continue slicing against the grain. If you’re not into trimming the underside, feel free to skip this step and head to step two. Next, grab your point and slice it in half in the opposite direction of your initial cut. Cut along the fat from the top towards the bottom. Begin by cutting the flat against the grain.

Begin with the flat side of the brisket. If the meat feels a bit unsteady and like it won’t hold at that thickness, then try to go a bit larger. Trim any excess fat from the brisket. If you’d like to trim the underside a bit, follow along! This is a completely optional step, but i find it helps to even out my brisket and prep it for a more even smoke (meaning good bark all the way around). Trim the underside of the brisket. Notice the line of separation as outlined by the string. Find where the fat and the meat come together and you are well on your way! Once you reach the point where the flat and point meet, turn the brisket 90 degrees and continue slicing against the grain. The fat essentially slopes down from the brisket to the flat.

You need to know how to trim a brisket! Trimming is an essential part

How To Trim A Cooked Brisket The fat essentially slopes down from the brisket to the flat. It gets easier as you go. Try to make these slices as uniform as possible so everyone gets the perfect size of brisket. Begin by cutting the flat against the grain. Find where the fat and the meat come together and you are well on your way! Next, grab your point and slice it in half in the opposite direction of your initial cut. Try to leave some of the bark on each slice. This is a completely optional step, but i find it helps to even out my brisket and prep it for a more even smoke (meaning good bark all the way around). If you start cutting into the red meat, just adjust your knife up or down to get back into the fat portion. The fat essentially slopes down from the brisket to the flat. If the meat feels a bit unsteady and like it won’t hold at that thickness, then try to go a bit larger. If you’re not into trimming the underside, feel free to skip this step and head to step two. Trim the underside of the brisket. Trim any excess fat from the brisket. On every brisket there is a spot on the other side of the hump fat where the point muscle meets the flat muscle. The reason for trimming the flat fat first is that it makes it easier to determine where to end your slope fat cut.